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Friday, 17 August 2012

Pineapple, and eggs.

Okay, so this might not look very appetising (which may be why Ruby didn’t put a photograph of this dish in her book!) but my mother, Moira, thought this omelette made a delicious lunch, Anne.

Sweet Pineapple Omelette
440g can Golden Circle Crushed Pineapple, 6 eggs, pinch salt, 2 tblsp cold water, 2 tblsp butter.
Drain syrup from pineapple. In small saucepan melt 1 tsp butter, add drained pineapple, heat til bubbling hot. Melt remaining butter in omelette pan and keep hot. In a separate bowl beat eggs lightly with a fork adding water and salt. Then pour egg mixture into hot butter and cook quickly over high heat. When set, place half of the pineapple in centre and fold omelette over. Slide onto hot dish and spoon remaining pineapple over top. Serve immediately. Sufficient for 2 or 3 servings.



A useful tip from Ruby Borrowdale in the ‘Golden Circle Tropical Recipe Book’:  “To give a different flavour to curried eggs, add a half a cup of seeded raisins to the curry sauce before adding eggs. Heat, serve on buttered toast and top with a slice of Golden Circle Pineapple, lightly browned in butter.”

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